Jimmy John's Gourmet Sandwiches, 8516 N Knoxville Ave, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Jimmy John's Gourmet Sandwiches
Address: 8516 N Knoxville Ave, Peoria, IL 61615
Restaurant type: Restaurant
Phone: (309) 692-8900
Total inspections: 10
Last inspection: 9/22/2015
Score
99
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Inspection findings

Inspection date

Type

Score
HACCP: Handwashing Frozen foods were stored frozen
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Vents/grates on ceiling of walk in freezer and walk in cooler are soiled. Clean vents/grates.
  • No Certified Manager Present
    FSSM not present during inspection.
    A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
9/22/2015Routine99
HACCP:  Food Handler Training.  Ensure all staff complete Food Handler Training and provide proof at next routine inspection.

Frozen foods were stored frozen.
  • In-use food dispensing utensils properly stored.
    Ice scoop at drive-thru is stored with the handle touching the ice.  Corrected by storing ice scoop with handle extended out of product.
    Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Vents on ceiling of walk in cooler are soiled. Clean vents.
  • No Certified Manager Present
    FSSM not present during inspection. Provide additional FSSM to ensure coverage.
    A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
5/1/2015Routine98
No frozen or hot foods at current time.

Quat sanitizer used in sani buckets and in 3 comp sink at 100 ppm.

HACCP - Discussed food storage and food handler training.

No violations noted by this inspector at the current time.
No violation noted during this evaluation. 		9/16/2014Routine100
HACCP: Provided Toxic Haccp. Frozen foods frozen. Bleach sanitizer used at 50 ppm.
No violation noted during this evaluation. 		6/11/2014Routine100
HAC|CP:  Ensure sanitizer in bottle is always maintained at sufficient strength to be effective.


Kudos to the facility on the cleanliness of the floor area under the soda cabinet - it is the absolutely most well maintained I have seen.
  • Plumbing installed and maintained
    Fast flowing leak at one of the joints on the faucet fixture at the 3 bay sink.  Repair to eliminate leaking.
9/10/2013Routine99
HACCP:  Protect foods from contamination at all times. For example,  items such as wrapped bread must be protected from public contamination.
  • Plumbing installed and maintained
    The faucet with the sprayer mount is leaking in multiple places when water is on or off.
    Repair this to eliminate leak - ensure the backflow in line is functioning.
4/15/2013Routine99
HACCP:  Utensils with intricate parts such as blades and grooves etc. must be closely examined to ensure they are clean.
  • In-use food dispensing utensils properly stored.
    Ice scoop laying flat across ice with handle contacting food.
    Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
  • Critical: Sanitizing concentration
    Sanitizer - chlorine - in both spray bottles tested was not at proper concentration. 1 was 50 ppm and the other was less than 50 ppm.
    Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
    *Bottles remade to 100 ppm.
9/11/2012Routine95
HACCP:  Sprayers above sinks must hang well above the highest flood rim to eliminate any possibility of back siphonage occurring.
No violation noted during this evaluation. 		4/4/2012Routine100
HACCP:  Storage of personal items such as purses, coats etc. must not intermixed with  food or food use items.
  • In-use food dispensing utensils properly stored.
    1) Ice scoop in ice bin at drive thru laying flat across the ice with handle contacting food.
    2) Ice dispensing bucket in back by ice machine sitting directly o the floor.
    Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
    Ice transfer receptacles shall be stored protected from potential contamination.
10/27/2011Routine99
HACCP:  Handwashing includes a step that requires 20 seconds of vigorous scrubbing, then a rinse and dry using the paper towel to turn the water off.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Garbage cans dedicated to paper towel disposal were not immediately available at handsinks.   There were 3 garbage cans in the middle of the prep area that remained there during the duration of the inspection.
    Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
6/29/2011Routine98

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